Ingredients

• 4 tablespoons butter, softened
• 1 tablespoon cream cheese
• 1 cup soft farmer cheese or 2/3 cup full-fat Greek yogurt (and 1/3 cup whipped cream cheese mixed in)
• 1/3 onion, peeled
• 1 garlic clove, peeled
• 1 teaspoon water
• 1/3 cup german pickles (optionally combine equal amounts dill and bread and butter pickles) or 1/3 cup cornichon (optionally combine equal amounts dill and bread and butter pickles)
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot German mustard or 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste (optional) or 3/4 teaspoon anchovy, finely minced (optional)
• 1 teaspoon tomato paste
• 1 teaspoon capers, chopped (add 2 tsp caper if anchovy is not added)
• 1 teaspoon fresh chives, chopped
• 1 teaspoon caraway seed
• 1/2 teaspoon cayenne pepper
• 1 pinch dill (garnish)
• 1 pinch chives, chopped (garnish)
• salt and black pepper, to taste

Instructions

1. In a medium bowl, whip the butter, cream cheese, and quark (or its substitute). Make sure the butter is soft to avoid unpleasant chunks.

2. Add the water, onion, garlic, and 1 tbsp of the butter-cheese mixture to a blender and puree.

3. Pour the onion-garlic puree into the bowl with the cheeses and mix well.

4. Mix in the remaining ingredients and combine well. Season with salt and fresh ground pepper to taste. If you used unsalted butter, salt liberally.

5. Garnish with chopped chives and dill and serve with soft pretzels, celery sticks, crackers, or toasted German rye bread. It can also be used to stuff tomatoes, red peppers and hard boiled eggs.

6. Liptauer tastes best when made the day before so the flavors have a chance to mingle.